I Need to Write This Down

Yeah yeah, I know. I haven't been around for a while. You're mad at me because I didn't write about the Cherry cheesecake, degustation day, dinner at Komi or Mesa Grill, brunch at Perilla, gooseberry gastriques, braised goat shoulder, the jalapeno ceviche, the wasabi crusted rack of lamb, the roasted pork tenderloin with the pomegranate and ancho chili glaze, the failed attempt at cooking veal en papilotte, the bacon dinner (yes, three courses, all with bacon, finishing with the club souffle), or the schezuan grilled kabobs.

But this post isn't about any of those things. This post is about the spice rub I put on some pan seared swordfish tonight. And making sure I remember it forever.

Garam Masala
Coriander
Cayenne
Ginger
Cinnamon
Ground Mustard
Chili powder
Paprika
Ground Cloves
Cumin
Garlic
Paprika
Smoked Paprika
Salt
Black Pepper

That's all. I'll be back soon. I hope.